Beet Pesto Linguine
Cooking pasta is not just about making them ‘al dente’ or not. It’s also about how you pair them or upgrade them. In this case, we prepared a delicious red pesto from baked beetroot mixed with heavy cream and flavored with dill and lemon juice. It ended up so yummy! Serve them with some cheese (crumbled or grated, that’s your call).
- Time: 30 min
- Servings: 2
Source: SoDelicious
Ingredients
- ounces beetroot, cubed
- salt
- tablespoon olive oil
- ounces linguine pasta
- tablespoons lemon juice
- tablespoons heavy cream
- tablespoon dill, finely chopped